Kenyon is headed to Amsterdam, Netherlands, November 17–19 for METSTRADE 2026, bringing our electric cooking solutions to the global leisure marine industry.
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Visit Kenyon at Booth 02.213 to explore OEM-ready cooking solutions designed for boat builders, manufacturers, designers, and marine industry partners.
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Attendees will have the opportunity to explore Kenyon’s stainless steel electric grills and induction cooktops, combining space-conscious design, reliable electric performance, and features engineered for onboard cooking.
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ELECTRIC COOKING DESIGNED FOR THE MARINE INDUSTRY
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Onboard cooking requires equipment that can perform reliably while making efficient use of limited space. Kenyon cooking appliances are designed with the unique demands of marine environments in mind.
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Our marine cooking solutions offer:
Space-conscious designs for onboard installation
Durable American-made stainless steel construction
UL-listed indoor/outdoor electric grilling options
ABYC-compliant solutions
Cooking without an open flame
Options for both galley and topside cooking
From compact induction cooktops to built-in electric grills, Kenyon provides boat builders and manufacturers with flexible cooking solutions for a wide range of vessel designs.
Kenyon induction cooktops combine sleek, space-saving design with responsive electric cooking performance, making them well suited for today’s marine galleys.
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Available in a variety of sizes and configurations, our induction cooktops give boat builders and designers greater flexibility when incorporating cooking appliances into compact spaces.
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Visitors to METSTRADE can explore Kenyon’s induction solutions and discuss options for integrating them into new vessel designs. Explore Kenyon’s full lineup of induction cooktops to discover options for a variety of marine applications.
Kenyon electric grills bring grilling onboard without the need for an open flame.
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Built with American-made stainless steel and designed for marine environments, our electric grills offer durable construction, space-conscious installation options, and UL-listed indoor/outdoor performance.
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From compact installations to larger outdoor entertaining spaces, Kenyon offers a range of electric grills designed to integrate into modern vessels.
Kenyon works with boat builders, manufacturers, designers, engineers, and OEM partners to integrate electric cooking solutions into vessels around the world.
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Whether you’re developing a new galley, adding topside cooking, or exploring all-electric solutions for an upcoming platform, our team will be available at METSTRADE to discuss product selection, installation, and OEM applications.
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Attending METSTRADE 2026?
Visit Kenyon at Booth 02.213, November 17–19 in Amsterdam, to explore our marine cooking solutions and discuss your next build.
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We look forward to seeing you in Amsterdam!
Kenyon is headed to Shipshewana, Indiana, October 14–16 for the 2026 RV Component Expo at the Michiana Event Center.
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Visit Kenyon to explore innovative electric cooking solutions designed with RV manufacturers, OEMs, and mobile applications in mind.
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Attendees will have the opportunity to see the NEW Kenyon Signature® Induction Cooktop, our electric grills, and other cooking appliances designed to deliver reliable performance while making the most of valuable space in RV and mobile environments.
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ELECTRIC COOKING DESIGNED FOR RV & MOBILE APPLICATIONS
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When space matters, every component has to work harder. Kenyon cooking appliances combine compact, thoughtful design with reliable electric performance, giving RV manufacturers greater flexibility when designing kitchens and cooking spaces for life on the road.
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Kenyon’s electric cooking solutions offer:
Space-conscious designs for RV and mobile installations
Durable American-made stainless steel construction
UL-listed indoor/outdoor electric grilling options
Cooking without an open flame
Flexible solutions for indoor and outdoor cooking spaces
From compact cooktops to built-in electric grills, Kenyon offers manufacturers and OEM partners cooking solutions designed to integrate seamlessly into modern RV designs.
Designed with both performance and appearance in mind, the Signature® features an innovative matte glass-ceramic surface designed to reduce glare while resisting scratches and fingerprints.
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Its sleek, low-profile design and easy-to-maintain surface make it a natural fit for modern RV interiors, where thoughtful use of space and durable finishes are especially important.
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ELECTRIC GRILLING FOR LIFE ON THE ROAD
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Kenyon electric grills bring the experience of outdoor cooking to RV and mobile environments without the need for an open flame.
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Designed for built-in applications, our electric grills combine American-made stainless steel construction with compact designs and UL-listed indoor/outdoor performance.
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For RV manufacturers and OEMs, electric grilling offers another way to incorporate a premium cooking experience into outdoor kitchens and other space-conscious designs while maintaining the durability needed for life on the road.
Kenyon works with manufacturers, engineers, product developers, designers, and OEM partners to integrate electric cooking solutions into a wide range of applications.
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Whether you’re designing a compact interior kitchen, developing an outdoor cooking space, or exploring all-electric options for a future platform, our team will be available at the RV Component Expo to discuss product selection, installation, and OEM applications.
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Attending the 2026 RV Component Expo?
Visit Kenyon October 14–16 at the Michiana Event Center in Shipshewana, Indiana, to explore our latest electric cooking solutions in person.
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We look forward to seeing you in Shipshewana!
Kenyon is proud to be exhibiting at IBEX in Tampa, Florida, October 6–8, North America’s largest technical marine industry trade event.
Visit us at Booth 3-1801 to explore electric cooking solutions engineered for marine environments and designed to meet the needs of boat builders, manufacturers, contractors, and OEM partners.
From the galley to the deck, Kenyon cooking appliances are engineered for the unique demands of marine environments.
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Our marine cooking solutions combine durable construction, thoughtful design, and electric performance to give manufacturers greater flexibility when designing today’s vessels.
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Kenyon’s marine lineup offers:
American-made stainless steel construction
UL-listed indoor/outdoor electric grilling options
Cooking without an open flame
Space-conscious designs for marine installations
Solutions for both galley and topside cooking
With decades of experience in the marine industry, Kenyon works with boat builders and manufacturers to integrate premium cooking solutions into vessels of all sizes.
Designed with both performance and appearance in mind, the Signature® features an innovative matte glass-ceramic surface that reduces glare while helping resist scratches and fingerprints.
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The result is a clean, refined cooking surface that requires minimal effort to maintain — an especially valuable combination in modern marine interiors.
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48V DC ELECTRIC GRILLING FOR MODERN VESSELS
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Kenyon will also showcase its 48V DC electric grill, developed to bring powerful electric grilling to vessels utilizing 48V DC electrical systems.
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Designed specifically with marine applications in mind, the grill provides an alternative to traditional fuel-based cooking while delivering the durability and performance expected from Kenyon.
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Without the need for an open flame, it gives boat builders and OEM partners another option for incorporating outdoor cooking into modern vessel designs.
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BUILT FOR BOAT BUILDERS & OEM PARTNERS
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Kenyon works closely with boat builders, designers, manufacturers, and contractors to develop cooking solutions that integrate seamlessly into modern vessels.
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Whether you’re designing a new galley, adding topside cooking, or exploring electric alternatives for your next platform, our team will be available at IBEX to discuss product selection, installation, and OEM applications.
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Attending IBEX 2026?
Visit Kenyon at Booth 3-1801 October 6–8 in Tampa, Florida, to see our latest marine cooking solutions in person.
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We look forward to seeing you in Tampa!
Anglers know the feeling: the boat’s back on the trailer, the sun’s going down, and all you want is a good meal before the next day on the water. That’s exactly the scenario Bassmaster writer Solomon Glenn had in mind when he reviewed the Kenyon G2 Electric Grill for the outlet’s Gear Reviews section, published September 9, 2026.
The big takeaway:
Glenn came in with the usual skepticism about electric grills, expecting a slow-heating appliance that merely warms food rather than actually grilling it. The G2 Grill™ changed his mind. He found it reaches searing temperatures within minutes, leaves real grill marks on steaks, burgers, chicken, and vegetables, and does it all from a standard 120-volt outlet, no propane tank or charcoal required.
“When I used to think of electric grills, I pictured a tiny appliance that took forever to heat up and simply cooked food rather than actually grilling it. The G2 completely changed my perspective. It’s as simple as plugging it in, turning it on, and within minutes you’re ready to grill with the same searing temperatures you’d expect from a traditional gas grill.”
What stood out in the review:
Fast, even heat. Kenyon’s concealed heating element keeps temperatures consistent across the cooking surface and largely eliminates the flare-ups that can char food on traditional grills.
Plug-and-play portability. At 37 pounds, with no fuel to haul, Glenn called it an easy fit for the lake, the cabin, the dock, or the campground; anywhere there’s an outlet.
Indoor use. Because it runs smokeless with no open flame, the G2 Grill™ is approved for indoor cooking, something Glenn pointed to as a standout feature for apartments, campers, or cabins where a traditional grill isn’t an option.
More cooking space. The G2 Grill™ offers 213 square inches of grilling surface, which the review notes is 35% more than Kenyon’s popular City Grill.
Marine-grade build and easy cleanup. Stainless steel construction is built for harsh outdoor conditions, and the non-stick grate plus removable drip tray make post-meal cleanup simple. The drip tray doubles as a flavor booster, since anglers can add beer, wine, or juice to it to create steam while cooking.
Why it matters:
Glenn’s closing “Angler’s Insight” ties it back to what fishing trips are really about: the travel, the people, and the meals that cap off a day on the water. For anglers who want that same at-home grilling experience wherever the trip takes them, and a backup plan when the weather turns, the G2 Grill™ is positioned as a grill that keeps dinner plans on track.
A lifelong gas-and-charcoal guy just called our City Grill® a “Game-Changer.
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James Hills of ManTripping.com has grilled on gas and charcoal his whole life. He expected the Kenyon City Grill® to be a compromise. A few cook sessions later, he was a convert.
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What won him over first was Kenyon’s history — precision marine instruments since 1931, now one of North America’s largest makers of marine electric grills and glass cooktops. Once he saw it as marine-grade engineering with a grate on top, the plug stopped feeling like a shortcut and started looking like serious value next to a pricier built-in.
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Then came the food. Rated to 600°F and hitting 550°F in about five minutes, the City Grill® delivered heat Hills called on par with a typical gas grill — enough for real crust on thick bone-in pork chops, roasted baby potatoes, and a few sausages besides. Because nothing but the food itself is cooking, it ran nearly smokeless too; a little water in the drip tray, per Kenyon’s own tip, turned drippings to steam instead of smoke.
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Two more details sold him: it plugs into a standard outlet with built-in GFCI protection, and the exterior stays cool enough for tight kitchen counters. For Hills, who lives in a condo where charcoal, gas, and even propane storage are banned, that means dinner in about ten minutes flat — no waiting on a community grill.
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His takeaway: at a price on par with a comparable gas grill, there’s no real reason left not to grill, indoors or out, all year.
Fire bans are one of the fastest ways to derail a campsite dinner — and propane and charcoal grills are usually the first appliances sidelined when Stage 1 restrictions go into effect. That’s the exact problem Truck Camper Adventure’s Mello Mike explored in his recent review of the Kenyon City Grill®, calling it out as a smart fit for today’s lithium-powered, off-grid rigs.
What the Review Highlighted
Mello Mike, a longtime RV technician and founder of Truck Camper Adventure, tested the City Grill® from a truck camper owner’s perspective:
No propane bottle to haul or refill, since the grill runs on electricity — and it may stay usable under restrictions that sideline traditional grills (always worth checking with the local land agency first).
UL-approved for indoor and outdoor use, so rain doesn’t have to cancel dinner.
Real cooking power in 27 pounds — a 1,300-watt element that reaches searing temperatures in minutes, space to cook for four to six people.
Marine-grade durability, drawing on engineering Kenyon originally developed for grills built for yachts.
Best paired with a solid power setup: drawing roughly 10-11 amps, the City Grill® is a great match for campers running shore power, a generator, or a robust lithium and inverter system.
As more truck camper and overlanding rigs move to bigger lithium battery banks and inverters, “can I run this off my system” is one of the first questions campers ask about any appliance — and this review speaks directly to that audience, with a nod to the bigger G2 Grill™ as well.
Read the Full Review
Mello Mike’s full writeup covers the City Grill®’s construction, cook times, and how it stacks up against propane for boondocking and fire-restricted campsites.
As communities adapt to changing climate conditions, many families are exploring safer ways to enjoy outdoor cooking. Traditional gas and charcoal grills pose significant risks – from propane leaks and tank explosions to wind-scattered embers and uncontrolled flare-ups. These dangers become especially acute during dry conditions when a single spark can have devastating consequences. Electric grills have emerged as a thoughtful solution, offering safety without sacrificing the joy of outdoor cooking.
Understanding Fire-Safe Outdoor Cooking
Safe outdoor cooking starts with understanding local regulations and environmental conditions. Electric grills address safety concerns through their fundamental design – they operate without open flames, making them compliant with most fire restriction regulations. Using advanced heating elements, they provide consistent cooking temperatures without the unpredictable risks associated with gas or charcoal: no propane storage hazards, no explosive tank connections, and no smoldering embers that can be carried by wind.
Year-Round Outdoor Cooking
One significant benefit of electric grills is their ability to operate safely in various conditions. Whether during dry summers or windy autumn days, these appliances maintain consistent performance while adhering to local safety guidelines. This reliability means families can continue enjoying outdoor meals together, regardless of seasonal fire restrictions.
Safe Engineering: The Kenyon Approach
At Kenyon, our electric grills are engineered with safety as a foundational principle. Each model features concealed heating elements, and precise temperature controls. Our marine-grade construction ensures durability and reliable performance in various environments, from apartment balconies to coastal homes.
Signature safety features include:
Concealed heating elements to eliminate flare-up risks
Touch-safe surfaces with protective housing
Automatic shut-off technology
Weather-resistant materials
UL certification for indoor and outdoor use
The Perfect Solution: Kenyon City Grill
For optimal safety and performance in fire-sensitive areas, we recommend our Kenyon City Grill. Designed specifically for urban and suburban environments where fire safety is paramount, this versatile electric grill delivers:
Powerful 1300W heating element for authentic grilling results
Compact design perfect for balconies and small outdoor spaces
Complete flame-free operation for maximum safety
Precise temperature control up to 550°F
Marine-grade stainless steel construction
Easy cleanup with dishwasher-safe components
UL approved for use indoors and out
The City Grill represents the perfect balance of safety, performance, and convenience – allowing you to enjoy outdoor cooking while maintaining peace of mind, especially in areas where traditional grilling methods may be restricted or banned.
Iron Chef Geoffrey Zakarian has been cooking up something special on his Kenyon Signature® Grill + Stand. He isn’t the type to cook on just any grill. What he’s turning out on his grill looks more like something plated at his own restaurants than typical backyard fare.
Check out these recipes he’s developed on his Kenyon Signature® Grill:.
Breakfast Sausage Burger
Eggs and open flame don’t get along. Zakarian uses the grill’s flat griddle attachment to fry the eggs alongside the sausage patties and toasted English muffins, then stacks it all — sweet Italian sausage, fried egg, caramelized onions, Fresno chile, melted cheddar, tarragon aioli.
Salmon has almost no margin for error. Zakarian sears it hot and fast, rotating each fillet for crosshatch marks, then pulls it at medium-rare. Served over smashed cucumbers, Medjool dates, fennel, and walnuts.
An oily marinade usually means flare-ups, but not here. These chops sit for hours in a tapenade of Nicoise and Castelvetrano olives, capers, anchovy, and garlic, then sear hot and fast with no scorching. Served over the reserved tapenade with lemon.
None of this happens over an open flame. The Kenyon Signature® Grill + Stand sears and holds heat by using concealed electric elements — no flare-ups, no hot spots. Sixteen heat settings keep it within a few degrees of any temperature, it sears past 550°F, and preheats in under seven minutes.
It’s built for outdoor life, too: a rotating handle with a built-in LED light, two collapsing side shelves, and marine-grade stainless steel construction. Available in three lid finishes, backed by a 3-year warranty, and approved for indoor and outdoor use.
Some of the best cooking moments are the ones you didn’t see coming.
Chef Paul Wahlberg was out on his brother’s boat in Idaho when an unexpected challenge was issued: burgers. On a boat. Paul’s reaction was understandably skeptical, but one cook later, he was sold. The secret? A Kenyon electric grill.
We heard the story and decided to send Paul his own. The Kenyon Frontier Portable Grill, paired with our griddleaccessory. Now he cooks on it year-round, and in his words, it’s “good size and it just does such a good job.”
Coming from a chef, that’s not a throwaway line.
From Boat Burgers to Mexican Street Corn
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Turns out, burgers were only the beginning.
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Since getting his own Kenyon Grill, Chef Paul Wahlberg has been putting it to work—and one of his latest recipes is a grilled take on Mexican street corn.
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Paul starts by grilling fresh ears of corn until the kernels develop a good char. While the corn cooks, he mixes up a creamy combination of mayonnaise, Mexican crema, lime, smoked paprika, cayenne, Cotija cheese and cilantro.
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Once the corn has rested, he cuts the kernels from the cob and piles them over the creamy mixture, finishing everything with more Cotija and fresh cilantro.
Make it at home with Paul Wahlberg’s Mexican Street Corn recipe. ↓
The same grill that surprised Paul on that Idaho boat trip is the one he now reaches for at home.
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The Frontier Portable is built for exactly this kind of versatility. Marine-grade stainless steel, a 1,300-watt concealed electric element, and no gas or open flame—just consistent, reliable heat wherever you plug it in. Add the griddle and your cooking options open up considerably, whether you’re doing burgers, breakfast, Mexican street corn or anything in between.
We love seeing the G2 Grill™ out in the real world, and CleanTechnica recently gave it a proper workout.
Writer Kyle Field put the G2 Grill™ through its paces at home — grilling, testing heat output, and getting a feel for the day-to-day experience. His takeaway? The convenience is hard to beat. Plug it in, turn the knob, and a few minutes later you’re grilling. No propane tank to check, no igniter to wrestle with.
He also tested it off-grid using a portable power station, which speaks to how versatile the G2 Grill™ can be when you take it on the road. A few other highlights from his review:
Rated for indoor and outdoor use, so it works just as well on a kitchen counter as it does outside
The flat top griddle attachment opens up a whole new category of meals — pancakes, eggs, stir fry
Clean up is simple: remove the drip tray, wipe down the grates, done
Read the full review at CleanTechnica, and watch Kyle’s video test below. ⚡
America turns 250 this summer. We’re celebrating the only way we know how, with fire, great food, and a cross-country tour of the hotdog styles that make this country deliciously hard to summarize.
We could argue all day about what defines American food. BBQ? Sure. Apple pie? Classic. But if there’s one food that genuinely belongs to every corner of this country, one that’s been adapted, argued over, and obsessed about from coast to coast, it’s the humble hotdog.
Don’t let the simplicity fool you. Regional hotdog culture in America is serious business. What goes on top (and what absolutely does not) varies wildly depending on where you grew up, and people have strong feelings about it. We’re starting on the Atlantic and ending on the Pacific, with five legendary stops in between.
Fire up the grill. Let’s take the tour.
🗽 The New York Dog — New York City, NY
We start where so many American stories start: New York City.
The New York dirty water dog is as old as the city’s immigrant history. German and Austrian immigrants brought their wursts to the Lower East Side in the late 1800s, and street cart vendors, many of them Jewish, working within kosher traditions, helped shape the style into what it is today. By the early 20th century, the hotdog cart was as much a part of the New York streetscape as yellow cabs and brownstones.
The preparation is deceptively simple: an all-beef frank, steamed or simmered in salted water on the cart, nestled into a soft bun that’s been warmed in the steam tray. Yellow mustard goes on top. Brown spicy mustard if you want to get fancy. Sauerkraut is optional but welcome. Ketchup is, famously, not.
It’s a hotdog that’s been perfected by volume, millions of them, served fast, to people who know exactly what they want.
Chicago doesn’t just have an opinion about hotdogs. Chicago has rules.
The Chicago dog emerged during the Great Depression, when vendors at Fluky’s on Maxwell Street started loading up their dogs as an affordable, filling meal. The logic was straightforward: pile on enough fresh toppings and a nickel hotdog becomes a full lunch. The combination that stuck became one of the most iconic in American food culture.
Here’s what goes on a Chicago dog, in order: an all-beef frank in a poppy seed bun, topped with yellow mustard, chopped white onion, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt.
What doesn’t go on a Chicago dog? Ketchup. This is not negotiable. Chicagoans will tell you the toppings are so perfectly balanced that ketchup would only muddy them, and after one bite, you’ll understand what they mean. Everything is bright, crisp, tangy, and fresh. It’s a garden on a bun, and it works.
Cross into the Southwest and the hotdog transforms entirely.
The Sonoran dog was born along the US-Mexico border, almost certainly in the Sonora state of Mexico before making its way north to Tucson and Phoenix in the 1980s and 90s. It’s the most architecturally ambitious dog on this list, and it earns every layer.
Start with a beef frank wrapped in bacon and grilled until the bacon crisps and the whole thing develops a slightly caramelized, smoky exterior. It goes into a bolillo-style bun, softer and slightly sweet, more like a Mexican bread roll than a standard hot dog bun. Then comes the build: pinto beans, diced fresh tomatoes, shredded cheese, mayonnaise or crema, mustard, and green tomatillo salsa. Some versions add jalapeños or avocado.
It sounds like a lot. It is a lot. It’s also completely delicious, a cross-cultural creation that couldn’t exist anywhere but the borderlands.
Head southeast and the hotdog gets tangy, smoky, and slaw-forward.
The Carolina slaw dog is rooted in the textile mill towns of western North Carolina and upstate South Carolina, where mill workers needed a quick, filling lunch. Roadside stands and small diners developed their own hotdog traditions, and the slaw dog became the signature.
The dog itself is typically a chili-topped frank — a loose, finely ground beef chili with no beans — finished with a generous heap of creamy coleslaw. Some versions add mustard and onion underneath. The combination of the warm, savory chili and the cool, tangy slaw is the whole point: it’s a contrast that works on every level, and once you’ve had it done right, a plain hotdog feels like it’s missing something.
Regional pride here runs deep. Ask a local which stand has the best slaw dog and be prepared to stay a while.
Detroit’s contribution to hotdog history comes with a side of friendly rivalry.
The Coney dog traces back to Greek and Macedonian immigrants who arrived in Detroit in the early 1900s and opened chili parlors. Two of the most famous, American Coney Island and Lafayette Coney Island, have sat side by side on Michigan Avenue since 1917, and Detroiters have been choosing sides ever since.
A proper Coney dog starts with a natural-casing beef and pork frank (the snap is essential) topped with a beanless beef heart chili sauce, a line of yellow mustard, and finely diced raw white onion. The chili isn’t thick like Texas chili; it’s a thinner, more savory sauce that soaks slightly into the bun and coats every bite.
The combination is deeply savory, a little funky in the best way, and completely addictive. Detroit will tell you it’s the best thing in the Midwest, and they’re not wrong.
We end on the Pacific coast, where the hotdog took a turn nobody expected, and absolutely everyone should try.
The Seattle dog almost certainly originated in the late 1980s, born from the collision of two Pike Place Market staples: the hotdog cart and the bagel cart. The story goes that vendors started spreading cream cheese on buns as a way to keep them from getting soggy, discovered it was delicious, and never looked back. By the 1990s, Seattle dogs were a fixture outside bars and at late-night street carts across Capitol Hill and Belltown.
The build is simple and surprisingly elegant: a grilled frank in a soft bun, spread generously with cream cheese, topped with caramelized onions. Some vendors add jalapeños for heat, sauerkraut for tang, or sriracha for kick — but the cream cheese and onions are the soul of it. The richness of the cheese against the sweet, soft onions and the snap of the frank is one of those combinations that sounds odd until the first bite, and then makes complete sense.
It’s a Pacific Northwest creation through and through: a little unexpected, deeply satisfying, and better than it has any right to be.
Whether you’re doing a slow caramelized onion situation for your Seattle dogs, crisping up bacon-wrapped Sonorans, or just getting the perfect char on a natural-casing Coney, the equipment matters. Kenyon grills are Engineered, Manufactured, and Assembled in the USA; Using Domestic and Foreign Parts — built to bring real grill flavor anywhere, without the flame.
A few reasons Kenyon is built for cookouts like this one:
Flameless, electric heat. No propane, no charcoal, no open flame — just consistent, real grilling heat you can use on a balcony, patio, or anywhere a traditional grill isn’t allowed.
Fast heat-up. Ready to cook in minutes, so you’re not waiting around while the dogs (or the chili, or the caramelized onions) wait on you.
Built to last. American engineering and assembly behind every unit, designed for years of cookouts, not just one summer.
Portable and built-in options. Whether you’re working with a small balcony or a full outdoor kitchen, there’s a Kenyon grill sized for it.
This 4th of July, fire up the grill and let the food be the real fireworks. Whether you’re on a balcony, boat, or backyard patio, Kenyon’s electric grills deliver the classic flavors you love — without flare-ups, propane, or the stress. Here’s your go-to list of recipes for an all-American cookout that’s safe, simple, and seriously delicious.
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🍔 Grill Like an American: Classic Mains
These are the stars of the cookout. Easy to make, impossible to resist.
